Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, easy shortbread mince pies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Home » Sweet Treats Deserts and Snacks » Dessert Recipes » Easy Mince Pie Recipe with Shortbread Pastry. Easy Mince Pie Recipe with Shortbread Pastry. Serve warm or cold, lightly dusted with icing sugar if you wish.
Easy Shortbread Mince Pies is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Easy Shortbread Mince Pies is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook easy shortbread mince pies using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Easy Shortbread Mince Pies:
- Take 225 g/8oz cold butter, diced
- Prepare 350 g/12oz plain flour, sifted
- Make ready 100 g/3.5oz golden caster sugar
- Make ready Pinch salt
- Take 280 g/10oz mincemeat
- Take 1 small egg
- Take icing sugar, to dust
Brush the underside of the edge of the pastry lid with a little egg and press the top onto the pie, sealing the edges carefully. Brush the tops of the pies with the beaten egg. Ways to Enjoy and Serve Mince Pie. With a beloved recipe that's more than a century old, and convenient packaging, Walkers Shortbread mince pies can easily join your holiday traditions!
Steps to make Easy Shortbread Mince Pies:
- In a large bowl, add the cold diced butter to the sifted flour.
- To make the pastry, rub together with your fingers until combined. Then mix in 100g golden caster sugar and a pinch of salt.
- Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Preheat the oven to 200C/gas 6/fan 180C/392F. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon 280g mincemeat into the pies.
- Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
- Beat 1 small egg and brush the tops of the pies.
- Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
- To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
All of our mince pies come ready-to-eat in an aluminum foil pie dish. Simply place the pies on a baking sheet and warm in the oven before serving. In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. This pie has no meat in it (it's a 'mock' mincemeat pie).
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